Karaage S Size (4 Pcs) Recipe
Karaage is Japanese style fried chicken. Crispy, juicy, and flavorful!! Bite-sized chicken pieces are marinated, coated and deep-fried to perfection. Must try it!
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Ingredients
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Marinade & Chicken
Coating
Frying & Finish
Method
Marinade & Chicken
- 1
Prepare chicken
Cut the chicken thighs into 4 bite-sized pieces (about 4 pieces total). Pat dry with paper towels to remove excess moisture — this helps the marinade absorb and the coating adhere.
- 2
Make marinade
In a mixing bowl combine grated ginger, grated garlic, soy sauce, sake, mirin, sugar, salt, and black pepper. Stir until sugar and salt mostly dissolve.
- 3
Marinate
Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for 30–60 minutes (minimum 30 minutes; up to 4 hours for deeper flavor). Remove chicken from refrigerator 10 minutes before frying to take off chill.
Coating
- 4
Prepare coating mix
In a shallow bowl or plate combine all-purpose flour, potato starch (or cornstarch), and baking powder (if using). Mix thoroughly so the starch and flour are evenly distributed.
- 5
Coat chicken
Drain any excess marinade from the chicken (don’t rinse). One piece at a time, lightly dredge the marinated chicken in the coating mix, shaking off excess. For a slightly thicker crust, press the coating onto the chicken so it adheres well. Place coated pieces on a wire rack while you heat the oil.
Frying & Finish
- 6
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 4–5 cm. Heat oil to 170°C (340°F). If you don’t have a thermometer, test with a small pinch of coating — it should sizzle steadily and rise to the surface.
- 7
First fry (blanch)
Working in a single layer (do not overcrowd), gently lower the coated chicken pieces into the oil. Fry for 2.5–3 minutes until the exterior is set and pale-golden. Remove with a slotted spoon or spider and drain on a wire rack or paper towel. Let rest for 3–4 minutes.
- 8
Second fry (crisp)
Increase oil temperature to 190°C (375°F). Return the rested pieces to the hot oil and fry for an additional 1–1.5 minutes until deeply golden-brown and crisp. Internal temperature should reach at least 74°C (165°F). Remove and drain on a rack or paper towel for 1–2 minutes.
- 9
Serve
Arrange the 4 pieces on a small serving plate with shredded cabbage or microgreens. Add lemon wedges and optional Kewpie mayonnaise on the side. Squeeze lemon over the karaage just before eating for brightness.